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Salty kiss

Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 103 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)

Created: Monday August 21st 2023

Original Gravity:

1.034

Final Gravity:

1.008

ABV (standard):

3.4%

IBU (tinseth):

14.2

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.20 lb	Finland - Organic Pilsner Malt4.2 lb Organic Pilsner Malt	36	2	47.7%
3.30 lb	American - Buckwheat Malt - Gluten Free3.3 lb Buckwheat Malt - Gluten Free	25	2	37.5%
1.30 lb	German - Acidulated Malt1.3 lb Acidulated Malt	27	3.4	14.8%
8.80 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.15 oz	Cascade0.15 oz Cascade Hops	Pellet	7	Boil	60 min	3.25	9.7%
1.40 oz	Cascade1.4 oz Cascade Hops	Pellet	7	Boil	10 min	10.99	90.3%
1.55 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.55 oz	Cascade (Pellet)		14.24	100%
1.55 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
12.5 L	Infusion	65 °C	65 °C	60 min
15 L	Sparge	65 °C	75 °C	--
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	15 min.
4 g	salt	Fining	Secondary	0 min.
38 g	buckthorn dried berries	Fining	Whirlpool	20 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.40 g	Epsom Salt	Water Agt	Mash	1 hr.
6.60 g	Gypsum	Water Agt	Mash	1 hr.
0.70 g	Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - American Ale II 1272

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	High
Optimum Temp:	16 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 62 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 14.5 g Temp: 20 °C CO₂ Level: 1.02 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

60 min mash with 12.5L at 65˚C
sparge at 75˚ to get 23 L
remove wort to steep the buckthrone during the boil
boil 60 min, follwing hop schedule.
Add buckthrones and wirlpool for 20 min
cool and ferment at 18˚

at peak fermentation, add mash, boiled, then cooled pommegrenade

Once fermentation is complete, pitch salt, then bottle.

Last Updated and Sharing

261

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Brews

Public: Yup, Shared
Last Updated: 2024-11-16 03:51 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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